文献类型：期刊文献

英文题名：Dynamic changes of zinc chemical speciation and zinc-containing peptides release in oysters (Crassostrea hongkongensis) during enzymatic hydrolysis

作者：Du, Ran[1];Li, Wan;Li, Jiawei[1];Zeng, Shan[1];Chen, Zhongqin[1,2,3,4];Gao, Jialong[1,2,3,4,5];Zheng, Huina[1,2,3,4,5];Lin, Haisheng[1,2,3,4,5];Zhu, Guoping[1,2,3,4,5];Qin, Xiaoming[1,2,3,4,5];Cao, Wenhong[1,2,3,4,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Zhanjiang 524088, Peoples R China;[3]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[4]Guangdong Prov Engn Lab Marine Biol Prod, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Zhanjiang 524088, Peoples R China;[5]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2024

卷号：58

外文期刊名：FOOD BIOSCIENCE

收录：SCI-EXPANDED(收录号：WOS:001169695600001)、、WOS

基金：This work was funded by the Science and Technology Plan Project of Zhanjiang (2022A05038) , the National Key Research and Development Project of China (2018YFD0901105) , the Science and Technology Plan Project of Zhanjiang City (2021E05017) and the Modern Agricultural Industry Technology Research System of China (CARS -49) . We are grateful to Julieth Majura for her language and writing assistance. We gratefully acknowledge and are indebted to the anonymous referees for the comments and constructive suggestions that helped improve the manuscript.

语种：英文

外文关键词：Oyster; Zinc; Chemical speciation; Zinc -containing peptides; Hydrolysis

外文摘要：Oyster hydrolysates exhibit promising potential as a zinc supplement for its significant amounts of zinc, however, the zinc chemical speciation which determines zinc nutrition in oyster hydrolysates has not been investigated. This study optimized the oyster hydrolysis conditions using the Response surface methodology (RSM) method, and the zinc chemical speciation, the sequence of zinc-containing peptides, and the binding sites of zinc and peptides were further investigated. Results showed that inorganic and organic zinc in oysters were 60.15% and 36.53% of total zinc respectively, while organic zinc in oysters aqueous extract was 4.54% of which 3.56% was present in the polysaccharide fraction. The zinc yield was 84.20% of total zinc under optimal hydrolysis conditions, while the organic zinc increased to 52.93% of which 38.14% existed in the protein/peptides fraction. Zinc in protein/peptide fraction primarily was bound to low-molecular-weight peptides (Mw < 1000 Da). Further, 42 shared zinc-containing peptides (mainly 3-4 peptides) were identified. Molecular docking indicated that Glu, Leu, and Tyr might be the binding sites for zinc and peptides. These findings provided a theoretical basis for the development of novel and safe zinc dietary supplements.